Optimization of the spray‐drying parameters for developing guava powder

Abstract

Spray‐drying process for guava pulp was optimized by response surface methodology. The factors were inlet air temperature (130–170°C) and maltodextrin DE 10 content (60–75% wb pulp solids basis), while powder yield, moisture, ascorbic acid retention, rehydration, and hygroscopicity were the responses variables. Inlet air temperature caused a positive effect on powder yield and ascorbic acid retention, while moisture content, rehydration, and hygroscopicity were negatively affected by maltodextrin content. The optimal conditions for drying guava pulp were an inlet air temperature of 148°C and maltodextrin content of 75% wb pulp solids basis; these parameters led to 67.9% powder yield, 4.2% wb moisture content, 90% ascorbic acid retention, 60 s rehydration time, hygroscopicity 21.7 g of water/100 g of dry matter and 9.2 μm of particle mean diameter. Practical application Nowadays an increase in the use of foods that are easy to make or ready for direct consumption has received a significant attention. Guava fruit has many health benefits potential, but it has short shelf life and seasonal crop. This research give the information about the effect of inlet air temperature and maltodextrin content on spray drying process and physicochemical properties of the developed guava powder. It is important for dehydrated pulp and juice producers to avoid production problems, such as stickiness and low yield.

Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method

“…This trend could be associated with low moisture content and, thus, the low powder stickiness, and consequently the higher surface area in contact with water [ 31 ]. Similarly, Aragüez-Fortes et al [ 38 ] reported that guava powder was more soluble with a higher MD concentration. The rehydration time for the spray-dried PP powder with MD varied from 90 to 145 s, while the powder containing WP presented lower values (42–100 s).…”

Advances in spray drying of sugar-rich products

“…The flowability may be evaluated by Carr Index (CI) or Hausner Ratio (HR). Based on the Carr Index powders flowability might be classified as very good (< 15), good (15)(16)(17)(18)(19)(20), fair (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35), bad (35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45), and very bad (>45). [60] According to Hausner ratio powder cohesiveness may be classified as low (high flowability) for HR <1.2, medium 1.2-1.4 and high for HR >1.4 (low flowability).…”

“…25:75 (product yield -70.2%). [22] Thus, the content of a carrier in the final product varies from ca. 35% to 75% in the fruit powders [21,22] and exceeds 50% in honey powder [7] which means that the product contains more than half of low nutritional value additive, causing decrease of the bioactive compounds concentration in the product and undesirable change of the natural color [70] and taste [44] of food powders.…”

“…C/85 C [25] , 130-170 C/ 75 C [22] , 124-143 C/48-76 C [41] 1.00 (50:50) [25] From 1.00 (50:50) to 0.33 (25:75) [22] From 0.48 (32:68) to 0.26 (21:79) [41] From 52.5% to 87% [25] From 42.6 to 70.2% [22] From 17% to 25% [41] No auxiliary equipment needed…”

“…For example, Arag€ uez-Fortes et al obtained spray dried guava powder (Psidium guajava L.) with product yield 42.6-70.2% applying inlet/outlet air temperatures 130-170 C/75 C and adding maltodextrin as a carrier in the amount 50:50, 37.5:62.5 and 25:75 juice solids to carrier solids content ratio. [22] Jafari et al reported lower product yield in the range from 17% to 25% [41] for pomegranate juice (Punica granatum L.) spray drying at the inlet/outlet air temperatures 124-143 C/48-76 C.…”